French Toast Muffins
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These easy French Toast Muffins are the perfect on the go breakfast! Perfectly crisp on the outside with a soft and fluffy center, these muffins are addicting!
These muffins are delicious all on their own, but try serving with my Caramel syrup, Butter Pecan Syrup, or Homemade Buttermilk Syrup recipes.
RECIPE FEATURES
- Easy Breakfast Recipe: It takes less than 10 minutes to get this recipe ready for the oven. Then only 20 minutes of bake time. That’s less than 30 minutes total!
- Customizable: You can use any of your favorite spices or add fresh fruit before baking.
- Freezer Friendly: Freeze any leftovers and heat in the microwave for an easy meal prep breakfast.
These french toast muffin cups were inspired by my fan favorite cinnamon french toast recipe. It’s a classic for a reason. So simple and oh so delicious. You take basic ingredients, most of which you probably already have on hand, mix and bake. It really is that easy.
The secret finish is in the topping. Cinnamon and sugar is generously sprinkled over the top of each muffin and then baked to golden perfection. Perfect for a quick grab breakfast or a packed lunch. Serve drizzled or dipped in your favorite syrup and you are all set! Want to try something a little different? Give Cruffins a try!
FRENCH TOAST MUFFIN CUP INGREDIENTS
These are addicting and honestly perfect for a quick breakfast or lunch. I love that you can toss them into the oven which leaves no need to babysit the stove. I use whatever bread we have on hand, including leftover buns, rolls, or croissants. Here are the other simple ingredients you will need:
- Eggs: Large eggs give you the perfect base for the custard.
- Cream: I like to use cream in my French toast. It adds a rich deep flavor that is insane. However, you can use milk. I suggest not using anything under 2%.
- Vanilla: Vanilla extract is used to balance all of the flavors. It pairs perfectly with the cream and cinnamon.
- Honey: My secret ingredient. Honey adds a slight sweetness and crisps the outside perfectly.
- Spices: Cinnamon and nutmeg are added into the batter to flavor the toast and also the sugar topping.
- Bread: Day old, or slightly dry bread works best. When the bread is less moist it helps to soak up the egg custard which gives you the best results.
- Sugar: Just a smidge mixed with cinnamon makes the best topping!
FRENCH TOAST MUFFIN RECIPE
- PREP: Preheat the oven to 350 degrees and line a 12 cup muffin tin with paper liners. Alternatively, you can mist the cupcake tin with baking spray and skip the liners. Cut the bread pieces into 1 inch cubes and place in a large bowl.
- MIX: Whisk the eggs, cream, vanilla, honey, 1 teaspoon of cinnamon and nutmeg in a large measuring cup. Drizzle over the top of the bread and toss to coat. Let sit while you make the cinnamon topping.
- TOPPING: Mix 1 tablespoon of sugar with 1 teaspoon of cinnamon. Divide the bread mixture between the 12 liners and sprinkle the cinnamon sugar over the top of each.
- BAKE: Bake 20 minutes, or until lightly browned. Serve with syrup or enjoy as is!
HELPFUL TOOLS
- Muffin Tins: I have been using the Amazon Basics Muffin Tins (affiliate) for a few years, and they are awesome. Low price and perfect for almost any dessert.
- Mixing Bowls: Stirring the custard together with the bread pieces is key to getting a soft and moist muffin. I love this set of nesting bowls (affiliate). They store easily and come with lids.
- Silicone Spatulas: I’ve probably recommended these 100 times. Silicone Spatulas (affiliate) are such an amazing addition to any kitchen. Heat resistant and scrape the sides of a bowl clean in seconds.
Yes! Stir in a handful or two of fresh blueberries, strawberries, or even peaches before filling the muffin cups. These are a delicious addition to this simple french toast.
Nope. However, I do feel like you take away some of the rich flavor added with the full fat option. You can use milk, I’d stay above 2%, or dairy free options like soy milk or coconut.
Yes, and no. These are best when eaten fresh. That being said, you can still make and freeze these. If you plan to freeze them, I suggest adding an extra dash of milk to the batter to help keep them moist. Follow the recipe and cool completely. Place in a zip top bag and freeze solid. When ready to enjoy, heat in the microwave for 30 seconds to 1 minute.
For this recipe, you can use almost any bread. I like croissants or classic white bread. You can always go with french bread, sourdough, and challah. Our favorite, by far, is the sourdough. It offsets the sweetness in the most amazing way and tastes incredible with a drizzle of warm maple syrup.
MORE MUST-TRY FRENCH TOAST
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French Toast Muffins Recipe
Ingredients
French Toast
- 4 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 slices bread
Cinnamon Topping
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees and line a 12 count muffin tin with paper liners.
- Whisk the eggs, cream, vanilla, honey, 1 teaspoon cinnamon and nutmeg in a medium measuring cup until fully combined. Set aside.
- Cut the bread slices into 1 inch cubes. Place in a large mixing bowl and drizzle with the egg mixture. Gently toss to coat each piece.
- Divide the bread equally into the prepared liners.
- Whisk the 1 tablespoon of sugar with 1 teaspoon of cinnamon. Sprinkle over the french toast pieces.
- Bake 20 minutes, or until lightly browned on top.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
